- 500g new potatoes
- A head of broccoli
- 1 lemon
- A handful of mint, leaves only
- 2 salmon fillets
- 2 eggs
- A large handful of rocket
- Sea salt
- 2 tbsp + 2 tsp olive oil
- Freshly ground pepper
Halve the potatoes. Tip into a large pan, sprinkle generously with salt and cover with around 5cm of cold water. Put the lid on and set over a high heat. Bring to the boil, then simmer for about 15 mins.
While the potatoes cook, chop the broccoli into medium sized florets. Put them in a food processor (see our tip if you don't have one). Zest the lemon and add it with the juice, the mint leaves, 1 tbsp olive oil and some seasoning. Pulse till everything is finely chopped.
Drain the potatoes and put them back into the pan. Crush lightly with a fork or masher. Heat 1 tbsp oil in a large frying pan. Add the potatoes and cook for 5 mins, stirring till the edges are golden and crispy.
Season well. Add the broccoli and toss together, cooking for a further 1 min. Turn the grill on to a medium-high heat.
Rub the salmon fillets with 1 tsp olive oil each. Season. Place skin-side up on a baking tray. Grill for 5-10 mins, or till the skin is crispy and the fish is cooked through and dark pink. Wrap with foil to keep warm while you finish everything.
Fill a pan with boiling water and bring to a gentle simmer. Carefully break in an egg as close to the water’s surface as possible. Repeat with the second egg. Poach for 2-3 mins. Lift out with a slotted spoon.
Spoon the broccoli and potato smash onto each plate. Slide a piece of salmon onto each. Finish with the poached eggs, a scattering of rocket leaves and some cracked black pepper.
No food processor? No problem
Simply grate or finely chop the raw broccoli and stalk. Mix with the lemon zest, juice, mint and olive oil. Follow the steps from there.